A RUTABAGA IS AN edible root in the vegetable family. It is white/yellowish in color and is usually about the size of a softball or larger. Most times it is sold with a thin protective coat of wax. Most markets and customers call them TURNIPS, and even though they are technically a type of turnip, they are larger and harder to cut and not as sweet as a turnip. A true turnip is usually about the size of a hardball or slightly larger, not waxed, is white/yellowish in color, and generally has a light purple top. It is easier to cut and is sweeter than a rutabaga. Most times, markets will label the larger rutabaga as a turnip. They are good cut up and boiled, or put in soups & stews.
The rutabaga is believed to have originated in Scandinavia in the 17th century as a cross between a turnip and cabbage. It is not clear where the exact first rutabaga was found, but it is likely to have been in this region.
At a Chinese supermarket or a local food store, ask your grocery specialist about Rutabaga and you might find it. :)
rutabaga
Prokaryote
Some good substitute options for rutabaga in recipes include turnips, parsnips, carrots, or potatoes. These vegetables can provide a similar texture and flavor profile in dishes that call for rutabaga.
Beatrice Rauch's recipe for Rutabaga and Carrot Puff was printed in the Ottawa Citizen on October 31, 1990.
Kingdom: Plantae.
rutabaga!
Rutabaga
Rutabaga
A good substitute for rutabaga in recipes is turnip. Both vegetables have a similar flavor profile and can be used interchangeably in many dishes.
no - it's a turnip!